Boo-Berry Pies
Handheld blueberry and marshmallow-filled hand pies with a cinnamon-sugar crust that crackles and bubbles, perfect for Halloween treats
Ingredients
Crust & Coating
- Cooking spray
- 2 14.1-ounce cans refrigerated pie crusts
- 3 tablespoons unsalted butter melted, divided
- 0.25 cup granulated sugar
- 0.5 teaspoon ground cinnamon
- 1 large egg plus 1 tablespoon water for egg wash
- 1 tablespoon water for egg wash
Filling
- 1 21-ounce can blueberry pie filling
- 1 cup mini marshmallows
Instructions
Prepare
- Preheat the oven to 375°F and spray a baking sheet with cooking spray.
Form Crust & Coating
- Unroll both pie crusts. Brush one side of each crust circle with 2 tablespoons melted butter. Stir sugar and cinnamon in a small bowl and sprinkle over the brushed side. Flip circles and brush the other side with the remaining melted butter.
- Use a 4-inch round cutter to stamp out 12 circles.
- Lightly whisk the egg and water to make an egg wash and set aside.
Assemble & Bake
- Place 6 circles on the baking sheet. Divide blueberry pie filling evenly among them, mounding about 1 tablespoon per circle. Top each with 2 mini marshmallows.
- Cover with the remaining 6 circles and seal edges using a fork crimp.
- Brush the tops with egg wash and bake for 15–17 minutes until edges turn golden and filling bubbles.
- Let pies rest on the sheet for 5 minutes before serving.
Notes
Prep testing note: chilling the cut circles on the sheet for 10 minutes helped keep edges crisp.
Cooking testing note: I nailed the marshmallow puff at exactly 16 minutes.
Storage testing note: cooled pies stored in an airtight container at room temperature remained crisp for 2 days.
Nutrition
Serving: 1pieCalories: 240kcalCarbohydrates: 31g
Tried this recipe?Let us know how it was!